- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Observed 2 crock roaches on the floor. Clean facility an reomve dead pest. Observed pest control invoice dated with today date. 9/15.Note: Employee stated the pest control company came this morning before the store open. Also he stated the store next just closed. ONGOING
Location: Kitchen
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Location: Kitchen
Equipment: True cooler
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Location: Kitchen
Equipment: Chest freezer
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Location: Kitchen
Equipment: reach in freezer
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw meat, fish, and chicken are stored above ready to food in the true refrigerator. Please store raw meat on the bottom shelve.
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Several food cooked food items in were not marked to indicate the discard date. Ready to eat food held over night must be date marked
Location: Kitchen
Equipment: True cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Several food cooked food items in were not marked to indicate the discard date. Ready to eat food held over night must be date marked
Location: Kitchen
Equipment: Pizza make table
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: Several food item stored in the true refrigerator were unmarked. Discard them.
- Food contacting soiled utensils/equipment (corrected)
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: Food storage container and lids are heavily soiled with food debris . Please clean and sanitize the storage contains and lid. Also switch them out more frequently.
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Metal storage shelve in back area is heavily soiled with box of bread store on the shelve. Please clean
Location: Kitchen (back)
Equipment: Wire shelving
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Person food item are store in with the establishment food in true refrigerator.. Examples: Open Beer ,open containers of food from other restaurants etc. Store seperated.
Location: Kitchen
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Bulk plastic container with onions and flour storaged in them are not labeled. Food remove from the original container must be label with the food item common name.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Please remove any unnecessary items from the facility.
Location: Back room
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Pizza box stored on the floor near the door. Please store food container 6 inches above the floor.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: The floors are soiled.Pull equipment from wall clean then clean the floor behide and underneth the equipment throught out.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: The floors are soiled.Pull equipment from wall clean then clean the floor behide and underneth the equipment throught out.
Location: Back room
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Bulk container of open pit BBQ sause stored on the floor.
Location: Kitchen
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Several fillet of frozen ocean perch were store open in the freezer . Stove covered
Location: Kitchen
Equipment: True freezer
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The true refrigerator is extremely soiled inside. The shelves are moldy. 2. Glass door soda cooler is soiled inside. 3. Prep table bottom shelves are soiled. Remove food clean and sanitize.Clean more frequently.
Location: Kitchen
Equipment: True cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The true refrigerator is extremely soiled inside. The shelves are moldy. 2. Glass door soda cooler is soiled inside. 3. Prep table bottom shelves are soiled. Remove food clean and sanitize.Clean more frequently.
Location: Kitchen
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The true refrigerator is extremely soiled inside. The shelves are moldy. 2. Glass door soda cooler is soiled inside. 3. Prep table bottom shelves are soiled. Remove food clean and sanitize.Clean more frequently.
Location: Kitchen
Equipment: Prep table
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Microwave is extremely soiled. Please clean food contact surfaces a least every 24 hour.
Location: Kitchen
Equipment: Microwave oven
|
10/07/2014 | Recheck |
| No violation noted during this evaluation. | 10/07/2014 | Non-Illness Complaint |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Observed 2 crock roaches on the floor. Clean facility an reomve dead pest. Observed pest control invoice dated with today date. 9/15.Note: Employee stated the pest control company came this morning before the store open. Also he stated the store next just closed.
Location: Kitchen
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Location: Kitchen
Equipment: True cooler
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Location: Kitchen
Equipment: Chest freezer
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Location: Kitchen
Equipment: reach in freezer
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw meat, fish, and chicken are stored above ready to food in the true refrigerator. Please store raw meat on the bottom shelve.
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Several food cooked food items in were not marked to indicate the discard date. Ready to eat food held over night must be date marked
Location: Kitchen
Equipment: True cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Several food cooked food items in were not marked to indicate the discard date. Ready to eat food held over night must be date marked
Location: Kitchen
Equipment: Pizza make table
- Discarding datemarking
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: Several food item stored in the true refrigerator were unmarked. Discard them.
- Food contacting soiled utensils/equipment
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: Food storage container and lids are heavily soiled with food debris . Please clean and sanitize the storage contains and lid. Also switch them out more frequently.
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Metal storage shelve in back area is heavily soiled with box of bread store on the shelve. Please clean
Location: Kitchen (back)
Equipment: Wire shelving
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Person food item are store in with the establishment food in true refrigerator.. Examples: Open Beer ,open containers of food from other restaurants etc. Store seperated.
Location: Kitchen
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Bulk plastic container with onions and flour storaged in them are not labeled. Food remove from the original container must be label with the food item common name.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Please remove any unnecessary items from the facility.
Location: Back room
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Pizza box stored on the floor near the door. Please store food container 6 inches above the floor.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: The floors are soiled.Pull equipment from wall clean then clean the floor behide and underneth the equipment throught out.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: The floors are soiled.Pull equipment from wall clean then clean the floor behide and underneth the equipment throught out.
Location: Back room
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Bulk container of open pit BBQ sause stored on the floor.
Location: Kitchen
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Several fillet of frozen ocean perch were store open in the freezer . Stove covered
Location: Kitchen
Equipment: True freezer
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The true refrigerator is extremely soiled inside. The shelves are moldy. 2. Glass door soda cooler is soiled inside. 3. Prep table bottom shelves are soiled. Remove food clean and sanitize.Clean more frequently.
Location: Kitchen
Equipment: True cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The true refrigerator is extremely soiled inside. The shelves are moldy. 2. Glass door soda cooler is soiled inside. 3. Prep table bottom shelves are soiled. Remove food clean and sanitize.Clean more frequently.
Location: Kitchen
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The true refrigerator is extremely soiled inside. The shelves are moldy. 2. Glass door soda cooler is soiled inside. 3. Prep table bottom shelves are soiled. Remove food clean and sanitize.Clean more frequently.
Location: Kitchen
Equipment: Prep table
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Microwave is extremely soiled. Please clean food contact surfaces a least every 24 hour.
Location: Kitchen
Equipment: Microwave oven
|
10/02/2014 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Observed 2 crock roaches on the floor. Clean facility an reomve dead pest. Observed pest control invoice dated with today date. 9/15.Note: Employee stated the pest control company came this morning before the store open. Also he stated the store next just closed.
Location: Kitchen
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Location: Kitchen
Equipment: True cooler
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Location: Kitchen
Equipment: Chest freezer
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Location: Kitchen
Equipment: reach in freezer
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw meat, fish, and chicken are stored above ready to food in the true refrigerator. Please store raw meat on the bottom shelve.
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Several food cooked food items in were not marked to indicate the discard date. Ready to eat food held over night must be date marked
Location: Kitchen
Equipment: True cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Several food cooked food items in were not marked to indicate the discard date. Ready to eat food held over night must be date marked
Location: Kitchen
Equipment: Pizza make table
- Discarding datemarking
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: Several food item stored in the true refrigerator were unmarked. Discard them.
- Food contacting soiled utensils/equipment
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: Food storage container and lids are heavily soiled with food debris . Please clean and sanitize the storage contains and lid. Also switch them out more frequently.
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Metal storage shelve in back area is heavily soiled with box of bread store on the shelve. Please clean
Location: Kitchen (back)
Equipment: Wire shelving
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Person food item are store in with the establishment food in true refrigerator.. Examples: Open Beer ,open containers of food from other restaurants etc. Store seperated.
Location: Kitchen
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Bulk plastic container with onions and flour storaged in them are not labeled. Food remove from the original container must be label with the food item common name.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Please remove any unnecessary items from the facility.
Location: Back room
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Pizza box stored on the floor near the door. Please store food container 6 inches above the floor.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: The floors are soiled.Pull equipment from wall clean then clean the floor behide and underneth the equipment throught out.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: The floors are soiled.Pull equipment from wall clean then clean the floor behide and underneth the equipment throught out.
Location: Back room
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Bulk container of open pit BBQ sause stored on the floor.
Location: Kitchen
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Several fillet of frozen ocean perch were store open in the freezer . Stove covered
Location: Kitchen
Equipment: True freezer
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The true refrigerator is extremely soiled inside. The shelves are moldy. 2. Glass door soda cooler is soiled inside. 3. Prep table bottom shelves are soiled. Remove food clean and sanitize.Clean more frequently.
Location: Kitchen
Equipment: True cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The true refrigerator is extremely soiled inside. The shelves are moldy. 2. Glass door soda cooler is soiled inside. 3. Prep table bottom shelves are soiled. Remove food clean and sanitize.Clean more frequently.
Location: Kitchen
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The true refrigerator is extremely soiled inside. The shelves are moldy. 2. Glass door soda cooler is soiled inside. 3. Prep table bottom shelves are soiled. Remove food clean and sanitize.Clean more frequently.
Location: Kitchen
Equipment: Prep table
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Microwave is extremely soiled. Please clean food contact surfaces a least every 24 hour.
Location: Kitchen
Equipment: Microwave oven
|
09/15/2014 | Routine |
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Location: Kitchen
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
|
01/10/2014 | Routine |
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: All sinks and hand sinks should be maintained in good working condition.. (water capacity to hand sink not sufficient)
Location: Kitchen
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Dry storage
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Fan guard soiled in true refrigeration unit. Clean and sanitize fan guard.
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair or replace non-working coolers in kitchen.
Location: Kitchen
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Emp restroom
|
08/22/2013 | Recheck |
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: All sinks and hand sinks should be maintained in good working condition.. (water capacity to hand sink not sufficient)
Location: Kitchen
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Dry storage
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Fan guard soiled in true refrigeration unit. Clean and sanitize fan guard.
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair or replace non-working coolers in kitchen.
Location: Kitchen
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Emp restroom
|
08/15/2013 | Routine |
| No violation noted during this evaluation. | 08/15/2013 | Non-Illness Complaint |
- Minimize contact (Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: EMPLOYEE NOT MINIMIZING CONTACT WITH NON READY TO EAT FOODS
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEE MUST WASH THERE HANDS BEFORE APPLING NEW GLOVES ON.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEES MUST WASH THEIR HANDS MORE FREQUENTLY AFTER CONTAMINATION OCCURS
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW FISH STORED OVER READY TO EAT FOOD IN THE REACH IN COOLER. BOX OF UNCOOKED PATTIES STORED ABOVE READY TO EAT FOOD.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW FISH STORED OVER READY TO EAT FOOD IN THE REACH IN COOLER. BOX OF UNCOOKED PATTIES STORED ABOVE READY TO EAT FOOD.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE INSIDE THE COLD TOP COOLER AND 3 DOOR REACH COOLER
Location: Kitchen
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE INSIDE THE COLD TOP COOLER AND 3 DOOR REACH COOLER
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO SANITIZER SET UP IN BUCKET OR IN 3 BAY SINK
Location: Kitchen
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Location: Kitchen
Equipment: 3-bay
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL ITEM STORED IN THE REACH IN COOLER AND THROUGHTOUT THE KITCHEN. EMPLOYEE LUNCHES
Location: Kitchen
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL ITEM STORED IN THE REACH IN COOLER AND THROUGHTOUT THE KITCHEN. EMPLOYEE LUNCHES
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE NONFUNCTIONAL EQUIPMENT FROM PREMISE OR KEEP EQUIPMENT CLEAN.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: HOOD VENTS ARE SOILED.
Location: Kitchen
- Single Service Storage (corrected)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: PIZZA BOXES WERE STORED ON THE FLOOR. STORE 6 INCHES ABOVE THE FLOOR IN DRY LOCATION TO PREVENT CONTAMINATION.
Location: Kitchen
|
12/17/2012 | Recheck |
- Minimize contact (Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: EMPLOYEE NOT MINIMIZING CONTACT WITH NON READY TO EAT FOODS
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEE MUST WASH THERE HANDS BEFORE APPLING NEW GLOVES ON.
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEES MUST WASH THEIR HANDS MORE FREQUENTLY AFTER CONTAMINATION OCCURS
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW FISH STORED OVER READY TO EAT FOOD IN THE REACH IN COOLER. BOX OF UNCOOKED PATTIES STORED ABOVE READY TO EAT FOOD.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW FISH STORED OVER READY TO EAT FOOD IN THE REACH IN COOLER. BOX OF UNCOOKED PATTIES STORED ABOVE READY TO EAT FOOD.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
- Discarding datemarking
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE INSIDE THE COLD TOP COOLER AND 3 DOOR REACH COOLER
Location: Kitchen
Equipment: Cold top
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE INSIDE THE COLD TOP COOLER AND 3 DOOR REACH COOLER
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO SANITIZER SET UP IN BUCKET OR IN 3 BAY SINK
Location: Kitchen
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Location: Kitchen
Equipment: 3-bay
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL ITEM STORED IN THE REACH IN COOLER AND THROUGHTOUT THE KITCHEN. EMPLOYEE LUNCHES
Location: Kitchen
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL ITEM STORED IN THE REACH IN COOLER AND THROUGHTOUT THE KITCHEN. EMPLOYEE LUNCHES
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE NONFUNCTIONAL EQUIPMENT FROM PREMISE OR KEEP EQUIPMENT CLEAN.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: HOOD VENTS ARE SOILED.
Location: Kitchen
- Single Service Storage
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: PIZZA BOXES WERE STORED ON THE FLOOR. STORE 6 INCHES ABOVE THE FLOOR IN DRY LOCATION TO PREVENT CONTAMINATION.
Location: Kitchen
|
12/07/2012 | Routine |
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Package of pork chop stored on top of a bag of monzzarella cheese.2. 2 Bags of raw chicken stored in the reach in cooler above ready to eat food.3. Eggs storage4. Raw meat mixed in with ready to eat foods,
Location: Kitchen
Equipment: Reach in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Package of pork chop stored on top of a bag of monzzarella cheese.2. 2 Bags of raw chicken stored in the reach in cooler above ready to eat food.3. Eggs storage4. Raw meat mixed in with ready to eat foods,
Location: Kitchen
Equipment: Reach in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Package of pork chop stored on top of a bag of monzzarella cheese.2. 2 Bags of raw chicken stored in the reach in cooler above ready to eat food.3. Eggs storage4. Raw meat mixed in with ready to eat foods,
Location: Kitchen
Equipment: Pizza make table
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Package of pork chop stored on top of a bag of monzzarella cheese.2. 2 Bags of raw chicken stored in the reach in cooler above ready to eat food.3. Eggs storage4. Raw meat mixed in with ready to eat foods,
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Unsafe food (Critical) (corrected)
Food is unsafe, misbranded, adulterated or contanimated.
Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
Location: Kitchen
Equipment: Prep table
- Unsafe food (Critical) (corrected)
Food is unsafe, misbranded, adulterated or contanimated.
Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
Location: Kitchen
Equipment: Reach in cooler
- Unsafe food (Critical) (corrected)
Food is unsafe, misbranded, adulterated or contanimated.
Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
Location: Kitchen
Equipment: reach in freezer
- Unsafe food (Critical) (corrected)
Food is unsafe, misbranded, adulterated or contanimated.
Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
Location: Kitchen
Equipment: Metal shelving
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Both chest freezer were heavily soiled. Please defrost then clean and sanitize.
Location: Kitchen
Equipment: Chest freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Both chest freezer were heavily soiled. Please defrost then clean and sanitize.
Location: Back room
Equipment: Chest freezer
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. Cheese dispenser was soiled from an accumulation of spills. Please clean after every use and when spills occur.
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Duties of Person-in-charge / Employee Knowledge (corrected)
Person-in-charge not ensuring employees follow safety guidelines as outlined in section 119 of this code.
Correction: Refer to section 119 of code to ensure duties of person-in-charge are implemented.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. Baby diapers mixed in with food items stored on the bread rack.2. Baby furniture stored in the kitchen personal
Location: Kitchen (back)
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. Baby diapers mixed in with food items stored on the bread rack.2. Baby furniture stored in the kitchen personal
Location: Kitchen
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. Baby diapers mixed in with food items stored on the bread rack.2. Baby furniture stored in the kitchen personal
Location: Kitchen
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Kitchen (back)
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Pizza boxes stored on the floor.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Floor throughout the kitchen was soiled especially under cooking equipment.
Location: Kitchen
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Raw chicken in a plastic container of water stored in the sink.
Location: Kitchen
Equipment: 2-bay
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Big bag of onions stored on the floor.2. boxed of tomatoe puree storedd on the floor.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Big bag of onions stored on the floor.2. boxed of tomatoe puree storedd on the floor.
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Wooden shelving was soiled from food debris.
Location: Kitchen
Equipment: Wood shelving
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
Equipment: Deep fryer
|
06/07/2012 | Recheck |
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Package of pork chop stored on top of a bag of monzzarella cheese.2. 2 Bags of raw chicken stored in the reach in cooler above ready to eat food.3. Eggs storage4. Raw meat mixed in with ready to eat foods,
Location: Kitchen
Equipment: Reach in cooler
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Package of pork chop stored on top of a bag of monzzarella cheese.2. 2 Bags of raw chicken stored in the reach in cooler above ready to eat food.3. Eggs storage4. Raw meat mixed in with ready to eat foods,
Location: Kitchen
Equipment: Reach in cooler
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Package of pork chop stored on top of a bag of monzzarella cheese.2. 2 Bags of raw chicken stored in the reach in cooler above ready to eat food.3. Eggs storage4. Raw meat mixed in with ready to eat foods,
Location: Kitchen
Equipment: Pizza make table
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Package of pork chop stored on top of a bag of monzzarella cheese.2. 2 Bags of raw chicken stored in the reach in cooler above ready to eat food.3. Eggs storage4. Raw meat mixed in with ready to eat foods,
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Unsafe food (Critical)
Food is unsafe, misbranded, adulterated or contanimated.
Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
Location: Kitchen
Equipment: Prep table
- Unsafe food (Critical)
Food is unsafe, misbranded, adulterated or contanimated.
Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
Location: Kitchen
Equipment: Reach in cooler
- Unsafe food (Critical)
Food is unsafe, misbranded, adulterated or contanimated.
Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
Location: Kitchen
Equipment: reach in freezer
- Unsafe food (Critical)
Food is unsafe, misbranded, adulterated or contanimated.
Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
Location: Kitchen
Equipment: Metal shelving
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Both chest freezer were heavily soiled. Please defrost then clean and sanitize.
Location: Kitchen
Equipment: Chest freezer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Both chest freezer were heavily soiled. Please defrost then clean and sanitize.
Location: Back room
Equipment: Chest freezer
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. Cheese dispenser was soiled from an accumulation of spills. Please clean after every use and when spills occur.
Location: Kitchen
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Duties of Person-in-charge / Employee Knowledge
Person-in-charge not ensuring employees follow safety guidelines as outlined in section 119 of this code.
Correction: Refer to section 119 of code to ensure duties of person-in-charge are implemented.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. Baby diapers mixed in with food items stored on the bread rack.2. Baby furniture stored in the kitchen personal
Location: Kitchen (back)
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. Baby diapers mixed in with food items stored on the bread rack.2. Baby furniture stored in the kitchen personal
Location: Kitchen
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. Baby diapers mixed in with food items stored on the bread rack.2. Baby furniture stored in the kitchen personal
Location: Kitchen
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Kitchen (back)
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Pizza boxes stored on the floor.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Floor throughout the kitchen was soiled especially under cooking equipment.
Location: Kitchen
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Raw chicken in a plastic container of water stored in the sink.
Location: Kitchen
Equipment: 2-bay
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Big bag of onions stored on the floor.2. boxed of tomatoe puree storedd on the floor.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Wooden shelving was soiled from food debris.
Location: Kitchen
Equipment: Wood shelving
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
Equipment: Deep fryer
|
05/31/2012 | Routine |
Restaurant representatives - add corrected or new information about D & C PIZZA, 3716 N SHERMAN DR, Indianapolis, IN »